Reviews

Paul Bartolotta is a renowned restaurateur, best known for his eponymous seafood restaurant at the Wynn Las Vegas (which he left earlier this year) and his 20-year-old Bartolotta Ristorante on the outskirts of Milwaukee, but he’s proven that he’s mastered the art of steak with his nearby Mr. B’s.

At this classic Italian steakhouse, the steaks are aged for up to 35 days and are flown in fresh from Nebraska or Colorado.

Sit out on the patio and go for the 35-day aged prime Colorado ribeye; on a gorgeous night with the stars overhead, you just might think you’ve gone to carnivore heaven.

OnMilwaukee.com - Milwaukee's Best Steak 2014

In 2012, Food & Wine Magazine named Mr. B's - A Bartolotta Steakhouse one of 45 best steakhouses in the United States. Apparently, the readers of OnMilwaukee.com paid attention to that list, because two years later, you voted Mr. B's as Milwaukee's best steak for the first time ever.

In fact, Mr. B's, 18380 W. Capitol Dr. in Brookfield received almost three times the votes of runner-up, the Five O'Clock Club. We, the editors of OnMilwaukee.com, selected Carnevor as our favorite.

Our own Bobby Tanzilo visited Mr. B's shortly after it moved to its new location. He wrote:

"When the steak cart wheeled over, it created a conundrum, since there were so many alluring choices. In the end, my dining companion and I each selected combos that paired 6-ounce filets with (in my case) bacon wrapped scallops ($34.95) and in his, a tender piece of salmon ($35.90).

"The steaks were cooked to perfection and my only complaint about the scallops was that they were too rich. But that was my choice, so I fault no one but myself for having eyes bigger than my stomach."

Currently, steaks range in price from an 8 oz. filet for $35.95, to $48.95, for a 28 filet and New York strip cooked on the bone. That's a lower price point than some of the other nominees on our list, and certainly a value for a place stamped with the Bartolotta pedigree.

While meat is the focus, don't shy away from the seafood and optional sides. The wedge and spinach salads are a great way start to your experience at Mr. B's, the brussels sprouts you hated as a kid are now a delight, and the desserts you may not room for should still be had.

Carol Deptolla's Top 30 Restaurants 2013

I don't know if I'll ever order beef again at Mr. B's, now that I've had the buffalo rib-eye. It was a grand steak, tender and full-flavored from dry aging. The kitchen, led by chef Brent Perszyk, hit the temperature on the mark, as usual.

It's a menu of steakhouse classics here (like very nice oysters Rockefeller) with some Italian favorites, too. Breaking the mold was one delightful surprise — a particularly appealing curry seafood bisque with shrimp and crab. Red-meat-avoiders would be pleased with the juicy roast chicken, with a lovely sauce from pan juices.

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